Friday night the Hubz and I stopped at the Co-op for a few necessary items for Mother’s Day Brunch and while we were there we picked up a mini loaf of local bread.  When we got home neither of us was in the mood to cook anything too crazy so I rummaged through the cupboards and fridge trying to find ingredients to make a quick and easy healthy meal.  I found a bag of frozen organic spinach, a jar of artichoke hearts and sun-dried tomatoes; the perfect start to a spinach artichoke dip! For parties I like to make this really creamy spinach artichoke dip which is delicious but not the healthiest since it includes vegan cream cheese and vegan sour cream so this is a great alternative.

Spinach Artichoke Dip

Ingredients:

• 1/4 cup vegetable broth
• 1/2 small onion diced
• 2 cloves of garlic minced
• 1 cup of quartered artichoke hearts
• 10 oz of frozen spinach
• 1/4 cup julienned sun-dried tomatoes
• 1/4 cup nutritional yeast
• 1/4 cup unsweetened original almond milk
• 1/4 cup vegetable broth mixed with 1T arrowroot
• salt and pepper to taste
• 1T favorite hot sauce

Directions

In a skillet over medium high heat the vegetable broth and add the onion and garlic; saute until soft.  Stir in the artichoke hearts, spinach, tomatoes and almond milk and cook for 3-4 minutes.  Stir in the nutritional yeast, vegetable broth/arrowroot mixture, salt, pepper and hot sauce.  Cook until the sauce has thickened and is bubbly- if you’d like it thinner add more broth or almond milk.  Serve over pasta, with bread, rice or crackers.